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Warm Beef & Roasted Pumpkin Pasta Salad Recipe

This recipe is simple, healthy and tasty – it can stand alone or be served as a side dish, and is absolutely perfect for an easy midweek meal! Thanks to Australian Beef for this great recipe.

Ingredients

600g beef rump steak, trimmed

800g pumpkin, peeled, seeded, cut into 1.5cm cubes

250g farfalle pasta (spirals, penne or farfalle are ideal)

200g green beans, trimmed, cut into 3cm lengths

1½ tbsp olive oil

200g baby spinach leaves

125g fresh ricotta

2 tbsp toasted pine nuts, to garnish

Method

Preheat oven to 200°C (or 180°C fan forced). Line a large baking tray with baking paper. Place pumpkin on prepared tray & spray with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside.

Cook pasta in a large saucepan of salted boiling water according to packet instructions. Add beans for last 2 minutes of cooking time. Drain well.

Meanwhile, heat a large non-stick frying pan or chargrill over a high heat. Brush steak with 2 teaspoons olive oil. Cook steak for 2-3 minutes each side (for medium cooking). Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice steak across the grain.